Sauce for Devilled Liver and Kidney à la Brochette

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Put half a pint of brown sauce into a stewpan with a tablespoonful of lemon juice and one eschalot chopped up fine (a tablespoonful of sherry may be added if liked).
  2. Boil together for about eight or ten minutes.
  3. Then tammy, and mix into it a teaspoonful of finely chopped parsley.
Original Text
Sauce for Devilled Liver and Kidney à la Brochette.— Put half a pint of brown sauce into a stewpan with a tablespoonful of lemon juice and one eschalot chopped up fine (a tablespoonful of sherry may be added if liked) ; boil together for about eight or ten minutes ; then tammy, and mix into it a teaspoonful of finely chopped parsley.
Notes
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